Layer frozen meatballs over dry egg noodles, together with 2 ingredients, into a glass baking dish for a simple meal that disappears faster than anything else

This little oven-baked meatball stew is the sort of quiet, practical dish that shows up on church potlucks and farm tables all over the Midwest. It’s only four ingredients, starts with dry egg noodles and frozen meatballs, and bakes together in a glass dish until everything is tender and cozy. The method—layering pantry staples and letting the oven do the work—reminds me of old Amish and country casseroles where supper was built right in the baking dish. It’s the kind of meal you can pull together on a busy day, and it has a way of disappearing faster than anything else on the table.

Serve this meatball stew straight from the glass baking dish, spooned into shallow bowls so you catch plenty of noodles and broth in each serving. It’s lovely with a simple side of buttered peas or green beans, and a slice of soft white bread or dinner rolls to mop up the juices. A crisp lettuce salad with a tangy dressing balances the richness, and if you like, a jar of pickled beets or cucumbers on the side gives it that old-fashioned Midwestern touch.

Servings: 6

8 oz dry wide egg noodles

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish so the noodles don’t stick.

Spread the dry egg noodles evenly over the bottom of the glass baking dish. Don’t cook them first; they will soften in the oven as they soak up the broth.

In a medium bowl or large measuring cup, whisk together the beef broth and condensed cream of mushroom soup until fairly smooth. A few little lumps are fine; they’ll melt as it bakes.

Pour the broth and soup mixture evenly over the dry noodles in the baking dish, making sure all the noodles are moistened. Gently press down any noodles that are sticking up so they’re mostly covered with liquid.

Arrange the frozen meatballs in a single, fairly even layer over the top of the noodles. You don’t need to thaw them; just scatter them so each serving will get several meatballs.

Cover the glass baking dish tightly with foil to trap the steam. This helps the dry noodles cook through and keeps the meatballs tender.

Bake on the center rack for 45 minutes. Carefully remove the foil—watch out for the hot steam—then give the noodles a gentle stir around the edges, leaving most of the meatballs on top.

Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the noodles are tender, the meatballs are heated through, and the stew is bubbling around the edges.

Let the meatball stew rest for about 5–10 minutes on the counter before serving. This short rest lets the sauce thicken slightly and makes it easier to spoon into bowls.

For a creamier stew, stir in an extra 1/2 cup of cream or whole milk when you mix the broth and soup. If you prefer a lighter flavor, you can use chicken broth instead of beef. Any condensed cream soup will work—cream of celery or cream of chicken both give a nice old-fashioned taste. For a little more color and nutrition, scatter 1–2 cups of frozen mixed vegetables or peas over the noodles before adding the meatballs; they’ll cook right along with everything else. If your family likes a bit of tang, add a teaspoon of Worcestershire sauce to the broth mixture. To stretch the dish for a crowd, use a full 12 oz bag of noodles and add an extra 1/2–1 cup of broth, watching that the noodles are mostly covered before baking. Leftovers reheat well, but if the noodles soak up too much liquid, just stir in a splash of broth or milk when warming. You can also make this earlier in the day, cover, and refrigerate; when baking from cold, add about 10 extra minutes and check the noodles for tenderness before serving.